Avocado Soup

• knife
• blender (able to crush ice)
• spoon
• large frying pan
• paper towels
• 4 bowls
• ladle

• 3 limes, halved
• 3 c ice water
• 3 avocados, halved and pitted
• 1 clove garlic, minced
• ½ small jalapeño pepper with seeds, chopped
• 1 t coarse salt
• 2½ T olive oil
• 1 large flour tortilla
• vegan sour cream (garnish)
• fresh herbs (parsley, basil, cilantro), chopped (garnish)

Squeeze the other 2½ limes into blender and add ice water, avocado (use a spoon to scoop out the flesh), garlic, jalapeño, and salt. Blend until smooth and place in refrigerator.

Heat oil in pan over medium heat. Cut the tortilla into strips and fry about 2 minutes, until crunchy. Place on paper towels to drain and sprinkle with salt.

Ladle soup into bowls and place a spoonful of sour cream in the center of each. Add tortilla strips and sprinkle with herbs.

Serve immediately, with lime wedges on the side.

Adapted from Peter Berley and Melissa Clark’s Fresh Food Fast: Delicious, seasonal vegetarian meals in under an hour, in which it’s called "Chilled Avocado Soup with Lime and Jalapeño."

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